| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried pinto beans, (about 2 1/2 cups) picked over and rinsed |
| 2 |
lg |
Onions, chopped |
| 6 |
|
Garlic cloves |
| 3 |
tb |
Vegetable oil |
| 1/3 |
c |
Chili powder |
| 1 |
tb |
Ground cumin |
| 1/2 |
ts |
Cayenne, or to taste |
| 6 |
c |
Water |
| 3 |
c |
Chicken broth |
| 1 |
cn |
Tomatoes, (28 ounce) drained and chopped |
| 1 |
|
Red bell pepper, chopped fine |
| 1 |
pk |
Frozen corn, (10 ounce) |
| 3/4 |
c |
Bulgur |
| 2 |
md |
Zucchini, scrubbed well and cut into 3/4 inch pieces |
| 2 |
tb |
Worcestershire sauce, or to taste |
| 3/4 |
c |
Kalamata or other brine-cured black, pitted and olives if desired, chopped |
| 1/3 |
c |
Chopped fresh coriander if desired |
INSTRUCTIONS
In a large bowl let the pinto beans soak in enough water to cover them by 2
inches overnight and drain them, or quick-soak them and drain them. In a
large heavy kettle cook the onions and 4 of the garlic cloves, minced, in
the oil over moderate heat, stirring, until the onions are softened, add
the chili powder, the cumin, and the cayenne, and cook the mixture,
stirring, for 30 seconds. Add the beans and the water and simmer the
mixture, uncovered, adding more water if necessary to keep the beans barely
covered, for 45 minutes to 1 hour, or until the beans are tender. Add the
broth, the tomatoes, the bell pepper, and the corn and simmer the mixture,
stirring occasionally, for 20 minutes. Add the bulgur and the zucchini and
simmer the mixture, stirring occasionally, for 20 minutes, or until the
zucchini is just tender. Stir in the remaining 2 garlic cloves, minced, the
Worcestershire sauce, the olives, and salt and pepper to taste, simmer the
chili for 5 minutes, and stir in the coriander. The chili may be frozen or
made 4 days in advance, cooled, uncovered, and kept covered and chilled.
Yield: 6 to 8 servings (12 cups)
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8806
Posted to MC-Recipe Digest V1 #387 by Angele Freeman <jfreeman@netusa1.net>
on Jan 25, 1997.
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